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Leeks With Anchovy Butter

Like most Americans, I was afraid of anchovies, but in fact they're wonderful used in small increments adding depth and richness to a wide assortment of dishes. Serves 4.


6 thin leeks -- trimmed, halved lengthwise, and washed
4 tbsp butter -- softened
4 ea anchovy fillets -- drained and rinsed
1 tbsp minced parsley
1 tsp minced basil
1 tbsp finely chopped shallot
1 tsp lemon juice
salt and ground black pepper to taste


Heat oven to 450F. Bring a large pot of salted water to a boil.

In a small bowl, combine all ingredients except leeks and mix thoroughly -- mashing on anchovies to break them up.

Tie the leeks into two bunches using cooking twine, add the leeks to the boiling water, and cook until tender -- about 7 minutes. Immerse in ice water to stop the cooking and drain. Place leeks between towels and press out excess water. Place cut-side up in a large baking dish.

Spread the butter mixture over the cut sides of the leeks and bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

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